1. Clean and dry pigeon, rub salt and white pepper all over. Keep in the fridge, with the breast side facing up, for a day without cover, the skin should become dry, this will make it crisp up faster during baking.
2. In a baking tray put fennel, cut into wedges, at the bottom, sprinkle salt. Place pigeon on top, drizzle olive oil all over pigeon and fennel.
3. Bake at 220˚C for 15 minutes, then at 180˚C for 15 minutes, rest in oven with the door slightly ajar for another 10 minutes.
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